Hey Maark
Please ignore my user name, if you look it shows you I was new to kegs in 2005.
I've been using 50 litre CUB kegs for about 4 years now.
I try to make a beer that is easy, yet tastes good. I drink Tooheys New when I can't drink my homebrew, so that gives you an idea of my taste. You may want to stop reading now!
I agree with most of the other posters, but don't think you've received a definitive answer, and as all systems are different, I'm not sure you will. My system, after 4 years and one climate change ( I moved from Dubbo to Orange) I still get thrown a curveball. However, in 4 years I have only tipped out one keg due to it tasting bad. Again - Tooheys new drinker!
My method is to keg straight from the fermenter at room temp. Then burp the keg and store it at room temp for minimum of two weeks. I tend to have a brew in the fermenter pretty much constantly... As soon as a keg is empty I remove it from the fridge, wash it out and put my wort into the clean keg, burp and store. Now I have about 10 kegs, so this gives me plenty of time to let the keg sit until its turn in the fridge again. Yes, a lot of beer gets consumed here, but a keg can be stored for 12 months without it going bad... Maybe longer... I've never tried that!
Anyway, back to the gas. Once I put the keg in the fridge I hit it with about 400 Kpa of gas. Then turn off the gas.Anything higher sets of relief valves. So as the keg cools, it absorbs the gas... I usually leave it for a good 24 hours. After that, the keg is cold and the gas is absorbed.
Now about my fridge:
I managed to score one of those ice cream freezers you see at the servo or deli & bought a new thermostat to keep the freezer cold, but not at freezing. Easy job replacing the freezer thermostat with the new one, and now I can turn it down to below freezing ( which I never do) or up to 6 degrees. I keep it at about 1 degree on the gauge, which keeps the beer nice and cold, allows ice cubes to stay frozen on the floor of the freezer (for spirits for the mrs) and have insulated my lines out of the freezer to the flooded font on the bar. I keep a small enclosed container in the freezer with a fish tank pump in it to flow the very cold water in the container up through the font and back down to the container, giving my font a bit of a condensated look, but keeping the beer line and tap cold. I looked in to glycol ( what they use in the pubs to make the font ice up) but found the set up too $$$ and not enough variable. I have my fish tank pump to come on about 1/2 hour before I finish work, and turn off around 10. Plenty of time, and can be overridden if the need arises ;-)
So dispensing pressure is all about size and length of beer lines... You'll have to sort that one out, but if the beer is too heady, keep a 2 litre glass jug in the fridge and fill that from the keg after you poor a beer. The head will have dropped enough by the time you want another beer.
One important thing is to turn your gas off after a session, because even at the low dispensing pressure, sitting there with a little pressure on it will just keep making the keg frothier as the days go by.
Feel free to message me if you have any questions... Am always happy to help, and repay the help I have received from the great guys on this forum over the years!